Citrus syrup


Citrus syrup
This citrus-flavoured syrup blends the bitterness of the zest with the delicious acidity of the juice. It can be used to soak biscuits or cakes when making desserts.

You can make this with whatever citrus fruits you prefer. It can be prepared in advance and will keep for several days.
83 K 3.9/5 (11 reviews)
Grade this recipe:
Keywords:
Last modified on: December 30th 2019
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 600 ml, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 8 min.
Resting: 1 hour
Cooking: 5 min.
All in all: 1 hour 15 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Citrus syrup : Stage 1
Put 300 g caster sugar and 200 g water into a saucepan.

Bring to the boil on high heat.

Stage 2 - 5 min.
Citrus syrup : Stage 2
Take off the heat and grate the zest of 2 lemons and 2 limes directly into syrup while it is still really hot. Mix well.

Stage 3 - 1 hour
Citrus syrup : Stage 3
Cover the saucepan with plastic film, then leave to cool.

Stage 4 - 2 min.
Citrus syrup : Stage 4
When the syrup is cold, pour in the juice of the fruit you have zested.

Stage 5 - 1 min.
Citrus syrup : Stage 5
Mix well and your citrus syrup is ready.

Stage 6
Citrus syrup : Stage 6
If you will not be using it right away, pour the syrup into a bottle or jar which seals well and keep in the fridge.
Remarks
For the best flavour, it is important to respect the temperatures: 1) Add the zest to the hot syrup (stage 2) and pour the juice into the cold syrup (stage 4).

If you don't like the texture of zest, filter the syrup through a fine strainer before use or bottling.
Keeping: Several days in the fridge, in a sealed container.
Source: After Thomas Marie (award-winning French baker: MOF Boulanger).
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe4 RDI=2 %340 RDI=30 %01,390 RDI=70 %5,830 RDI: 70 %
Per 100 g040 RDI=3 %0140 RDI=7 %600 RDI: 7 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
How much will it cost?
  • For 600 ml : 1.40 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Lemon and lime cakes
Lemon and lime cakes

These little cakes get their double citrus flavour by combining the delicate bitterness of lemon and lime zest with the slight sharpness of the juice in a syrup, soaked into the cakes while still hot from the oven.
57 K 1 hour 45 min.
This recipe uses (among others)
Other recipes you may also like
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 1st 2025312 K 24.5 3 hours 8 min.
Nanou's chocolate cake
Nanou's chocolate cake
A moist melting cake, very very chocolaty...
June 22th 2013295 K4.6 1 hour 45 min.
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
March 17th 2011377 K4.3 1 hour 15 min.
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.
December 31th 20111.68 M 74.3 4 hours 40 min.
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
February 21th 2011278 K3.9 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-26)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page